Crispy on the outside, chewy on the inside, these Pumpkin Spice Eggless Chocolate Chip Cookies are full of cozy autumn vibes!
I always thought that a classic CCC (a cool way to say “chocolate chip cookie”) was all I ever needed to be truly happy in life. Who doesn’t feel a little better when the sweet, comforting aroma of chocolate chip cookies fills the house as they bake? And what better way to show someone you care than by surprising them with a warm, homemade batch?
But as much as we’re told not to mess with a good thing, I recently decided to tweak my beloved CCC recipe. The results? Buckle up because your taste buds are in for a real treat!
You know that saying, “Sugar and spice and everything nice”? I’m pretty sure whoever came up with that was confused—they meant pumpkin spice and everything nice. Call me crazy, but pumpkin spice is perfect for all seasons. Even though there’s no better time to use this cozy, aromatic spice than when the air is crisp, the leaves are swirling in shades of red and orange, and you’re curled up by a fire—or just feeling snug at home—while savoring one of these soft-baked cookies.
Subtly sweet and bursting with decadent chocolate morsels, these cookies are destined to become your new favorite.
Are Pumpkin Spice Eggless Chocolate Chip Cookies Healthy?
These cookies are a delicious alternative to regular chocolate chip cookies for anyone wanting a vegan, dairy-free, gluten-free, or egg-free treat. The recipe calls for oat flour, which is a whole-grain option and higher in fiber than regular all-purpose flour. It also uses less butter than traditional recipes. However, the cookies still contain a good amount of sugar, so moderation is key.
How To Make Chocolate Chip Cookies Without Eggs
The key to these crispy-on-the-outside, chewy-on-the-inside cookies is an “egg” made from water, avocado oil, and baking powder. This mix mimics the binding and leavening properties of eggs, giving baked goods a perfect texture. The combination creates just the right structure and moisture for cookies that hold together beautifully while staying irresistibly soft inside. Bonus: this makeshift egg can also be used in everything from muffins to cakes, making it a versatile tool in your baking repertoire.
While store-bought vegan egg replacers are an option, I love the simplicity of this method. It’s quick, easy, and made with pantry staples you probably already have on hand. And if you’re wondering if you have to use avocado oil, the answer is no. I recommend it here because it’s a favorite for many, thanks to its healthy fats. But you can easily substitute another neutral-tasting oil, like safflower oil or grapeseed oil, if you prefer.
How To Make Ahead And Store
If you want to make the dough in advance, refrigerate it in an airtight container for up to 4 days, or freeze it up to 3 months. Once baked, keep these cookies in an airtight container or cookie jar on the counter for up to 5 days. If you want to keep them longer, store them in the fridge instead for up to 2 weeks. You could even freeze them for up to 3 months. Thaw them on the counter or in the fridge and enjoy.
Serving Suggestions
Pour a cup of your favorite coffee or tea and grab a cookie for the coziest snack ever, or get out a tall glass for your favorite milk (dairy or plant-based) for a before-bed treat. You could also double down on fall vibes with this Apple Smoothie as a sweet breakfast or post-workout treat with your cookie.
Looking for more great pumpkin recipes? Check out Paleo Pumpkin Cookies or Pumpkin Sugar-Free Low-Carb Keto Chocolate Chip Cookies, which are nutty from almond flour and lots of pecans.
Recipe
Ingredients
- 1 3/4 cup oat flour gluten-free if needed (193g)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon non-GMO cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons vegan butter softened to room temperature
- 1/2 cup + 2 tablespoons raw organic cane sugar
- 5 tablespoons coconut sugar packed
- 1/4 cup canned pumpkin purée
- 2 tablespoons water
- 1 tablespoon avocado oil (or another neutral-flavored oil)
- 2 teaspoons baking powder
- 1/3 cup vegan chocolate morsels, such as Enjoy Life Foods dark chocolate morsels
Instructions
- In a medium bowl, combine the flour, pumpkin spice, cornstarch, baking soda, and salt.
- In a separate large bowl, beat together the butter and sugars using an electric hand mixer until creamy and combined. Add in the pumpkin and beat until well mixed.
- In a separate small bowl, whisk together the water, oil and baking powder. Add it into the butter mixture and beat until just combined, about 30 seconds.
- Add the flour mixture to the butter mixture and stir until well mixed. Stir in the chocolate morsels. Your dough will be quite wet and sticky.
- Cover and chill for at least 4 hours.
- Preheat your oven to 350 degrees Fahrenheit and line two cookie sheets with parchment or a Silpat.
- Scoop out 1-tablespoon sized balls (I used a cookie scoop) and place them on the cookie sheet. Do not flatten them out at all.
- Bake until the top feels set and the edges just begin to darken, about 16-17 minutes. Let cool completely on the baking sheet. They set up a lot once cooled.
- DEVOUR!
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